Spelt & Kalamata salad

Spelt is ideal to use in salads as an alternative to rice, couscous or pasta and works beautifully with Mediterranean flavours and olives.


250g Farro or pearled spelt
400g cherry tomatoes
210g organic whole Kalamata olives
Bunch of basil, chopped roughly
Good glug of extra virgin olive oil
Sea salt and black pepper to season


Cook the spelt according to instructions, I often use quick cook Farro, which takes 10 minutes to cook, you want it to be soft but with a good bite. Rinse in cold water and drain well. Chop your cherry tomatoes in half and add to the spelt together with olives and the chopped basil. Drizzle on the olive oil and season to taste.

We often serve this with marinated salmon skewers and tahini dressing.